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99 UHMfrJ 

the MEAT 

Point rationing in a new way and a fair way to share our food 

Under point rationing every civilian in the United States — man. 
woman, child — ho* a chance to buy an equal share of meat. 

As meat shoppers we are free to buy at any store. We are free 
also to use our meat ration coupons for whatever kind and cut 
the market affords. 


Any way you figure it there isn't enough meat to satisfy all appe- 
tites during wartime. Not that supplies are less than in peace years. 
Our meat production now is greater than at any time in history. 
Working day and night, American farmers, ranchers, packers, proc- 
essors, are pushing meat production goals higher. It takes time, 
though, to produce meat . . . longer to "build" a good beef steer than 
to build a destroyer. 

Men in the fighting forces naturally have first call on our meat sup- 
plies. Our fighting allies are often in desperate need of more meat. 
And men and women working here at home for long hours on hazardous 
war jobs have a special right to their share of the meat. 

Point-ration arithmetic— Point rationed along with meats are cheese, 
fats, and oils. This close partnership springs only from the fact that 
they are all on the wartime scarce list. For though cheese makes a 
good main-dish alternate for meat occasionally, fats and oils have quite 
a different duty in wefl-balanced meals. 

Each family is free to portion its own points for meats, cheese, and 
fats. Should your family choose to follow the "average" of peace- 
time eating habits, roughly two-thirds of your points will go for meat 
and cheese, the other third for fats (including such fat meats as bacon 
and salt pork) and oils. 


For many families meat rationing calls 
for few, if any, diet changes. Families 
who have used meats more generously in 
the past need to adjust menus carefully 

Meat supplies six main food values in 
goodly amounts : 

PROTEIN of good quality 


THIAMINE three of the B vitamins 

If you have been relying heavily on 
meat for these, make sure the meals you 
serve using less meat still supply ample 
amounts of the same food values. 

For good protein, the B vitamins, and 
phosphorus — call on poultry, cheese, 
milk, eggs, fish, dried beans and peas, len- 
tils, soybeans, and peanuts. Excepting 
milk, fish, and cheese these are also good 
sources of iron. For the B vitamins and 
iron, stress also whole-grain and enriched 
cereals and bread. Green leafy vege- 
tables are rich sources of iron, 

Domestic rabbit and game are still 
other alternates for meat. 

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Get the most from every bit of meet 
you buy. Fight seen and unseen wastes— 
from butcher's block to table. 

1. Be open-minded about using different 
cuts and kinds of meat. Try new ones, 
especially those with low point values. 

2. Know your cuts — and the best uses 

3. Know what meat grades stand for. 

4. Buy only as much meat as you have 
plans to use — and ways to store. 

5. I'm uncooked meat in a refrigerator 

or other very cold storage space if you 
keep it longer than a few hours. Cooked 
meat also needs careful storage. Ground 
meat, cooked or uncooked, needs colder 
storage than un ground, cannot be kept 
so long. 

6. Cook meat the modern way — at mod- 
erate heat until done and no longer. This 
keeps cooking tosses low, and the meat 
is more juicy and tastes better. 

7. Cook according to cut and fatness. 
Koast or broil a tender cut— in an uncov- 
ered pan with no water added. Give tough 
meat long, slow cooking in a covered pan 
with water or steam. Or grind tough 
cuts and cook as tender meat. 

8. Vary the seasonings, especially when 
you use the same kind of meat often. Try 
a little onion, tomato, or green pep- 
per ... a dash of herbs or spices . . . 
to give a different taste. 

9. Serve in many ways. Give stew new 
appetite appeal, for instance, by serving 
it in meat pies, as a filling for hot biscuits, 
or scalloped with macaroni or spaghetti. 

10. Save all left-over meat, drippings, 
and gravy. Learn thrifty and tasty ways 
to use them. 


.Spread out the good meat flavor in 
more me^ls by mixing meat with bulky, 
mi Id -flavored foods. Try cereals, bread, 
vegetables, sauces as "meat extenders." 

11. Loaves and patties. Bind well-sea- 
soned raw meat with boiled rice . . . bread 
crumbs . . . white sauce . . . mashed pota- 
toes . . . cooked corn meal, oatmeal, 
cracked or whole wheat. Mold into patty 
cakes for quick top-of-stove cooking . . . 
or loaves for oven baking. 

IS. Pot roasts. Add whole or halved 
vegetables to pot roasts during the last 
hour the meat cooks. 

13. Stews. Add sliced or diced vegeta- 
bles when meat pieces have cooked almost 
if not entirely tender in water to cover. 
Top with dumplings to spread flavor more. 

14. Meat pies — family size or individual. 

T«p a stew with pastry, biscuit roundn, 
mashed potatoes, or corn-meal mush. 

15. Meat broiled on toast. Toast bread 
on one side. Then spread untoasted side 
lightly with fat, sprinkle with salt and 
pepper, and cover with ground raw beef 
or lamb. Broil by direct heat. 

16. Soups and chowders. Add pearl bar- 
ley, macaroni, cracked or whole-grain 
wheat, spaghetti, or noodles to soups and 
chowders made from meat trimmings and 
bones. For more variety, add vegetables. 

17. Stuffings. Make well-seasoned stuff- 
ing to "space out" a boned mast, a pair of 
sparerib sections, or small strips of meat 
for braised "birds." 

18. Meat and beans. Combine beans 
simmered nearly tender with ground 
meat well-seasoned. Cook slowly until 
mixture thickens. For chile con carne, 
add chili and other "hot" seasonings. 

19. Meat sauce. Brown ground raw 
meat, season with onions, peppers, toma- 
toes. Serve over. cool 
ghetti, noodles, rice, potatoes. 

90. For barbecue sauce, simmer soup 
bones, tomatoes, and seasonings both hot 
and spicy — such as garlic, green peppers, 
hay leaf— in water to cover. Cook sev- 
eral hours, let set overnight, skim off fat, 
strain. Serve hot. 

21. Croquettes. Season ground cooked 
meat. Bind with boiled rice, mashed po- 
tatoes, white sauce. Shape. Fry or bake. 

22. Baked stuffed vegetables. Use same 
type mixture as for croquettes to stuff 
pepperB, tomatoes, potatoes, eggplant, 

23. Turnovers. Fold a well-seasoned 
filling of chopped, cooked meat in rounds 
of pastry dough. Bake. Serve hot . . . 
or in place of sandwiches in the lunch box. 

24. Timbales. Bake a mixture of ground 
cooked meat, white sauce, beaten eggs, 
and seasonings in custard cups set in a 
pan of hot water in a moderate oven. 

25. Souffles. Mix ground cooked meat, 
bread crumbs, white sauce, seasoning, 
well-beaten egg yolks, folded-in beaten 
egg whites. Bake in cups or dish set in 
a pan of water in a moderate oven. 

26. Creamed meat. Add chopped or 
ground cooked meat to milk sauce. 
Serve as shortcake filling for hot bis- 
cuits . . . or pour over bread, toast, waf- 
fles, potatoes, boiled rice, < 

27. Hash. Mix chopped or mashed 
cooked potatoes with chopped or ground 
meat. Season to taste and fry in cakes or 
in one big layer. 

28. For southern hash cut cooked meat 
in small pieces, brown in fat. Then add 
diced potatoes, sliced onion and other sea- 
sonings, gravy or meat broth, and cook 
on top of the stove or in the oven. 

29. Scalloped meat. Fill a baking dish 
with layers of chopped cooked meat or 
meat stew and cooked noodles, hominy, 
macaroni, or cooked vegetables. Pour 
sauce over all, top with bread crumbs, and 

30. Baked with vegetables or fruit. Put 

layers of sliced cabbage and apples in a 
baking dish, lay fried sausage cakes on 
top, cover and bake until cabbage and 
apples are tender. 

31. Sandwiches. For the lunch box, give 
a "different" taste to meat by adding cat- 
sup, chili sauce, chopped pickle, thin slices 

32. Make hot open-face sandwiches by- 
laying slices of cold or hot meat on toast, 
bread, or biscuits. Top with gravy or 
savory sauce. 

33. For a French-toasted sandwich 
spread ground cooked meat between 
bread slices, dip in egg-and-milk mixture, 
brown on both sides in a little fat in a 
frying pan. 

34. Salad. Combine cooked macaroni, 
potato, or other vegetables, with cooked 
chopped meat, and salad dressing, and 
serve with lettuce, cress, or cabbage. 

35. Chop suey and other meat-stretching 
specials are in many cookbooks. 


Liver, kidneys, brains, and other va- 
riety meats usually are richer in iron 
than the muscle meats — some are extra 
good sources of one vitamin or another. 
In protein, they rate about the same as 
muscle meats. 

36. Liver. Fry at moderate heat long 
enough to change the color. Don't over- 

37. Scallop browned slices of liver with 
alternate layers of potato slices and a 
little onion. Cover with milk, bake till 
potatoes are tender. Or use cooked rice, 
macaroni, or noodles instead of potatoes. 

38. Make liver loaf from liver browned 
slightly, then ground. Mix and bake as 

39. For a sandwich spread make a paste 
of liver broiled, fried, or simmered, then 
mashed or ground and seasoned. 

40. Kidney. Broil tender kidneys. 

41. Make stew of less tender kidneys. 

42. Heart. Simmer long and slowly. 
Serve with onion gravy made from the 
stew broth. Season well. 

43. Fill a heart with tasty stuffing, cook 
in a covered baking dish with water 

45. Tongue. Simmer, serve sliced, hot 
or cold, or "extended" with a white sauce. 

46. Simmer, then bake in a covered dish 
with sliced vegetables. 

47. Sweetbreads. Simmer till tender. 
Cool in broth. Then dip lobes in an egg- 
and-milk mixture, and brown in fat. 

48. Broil cooked lobes. Pour melted fat 
over them and brown slowly. 

49. Cream cooked lobes and serve over 
toast or in patty shells. 

50. Brains. Precook in simmering water. 
Dip in an egg-and-milk mixture, then in 
bread crumbs, and fry. 

51. Cream cooked brains and serve on 
toast or over waffles or biscuits. 

51. Chop cooked brains and bind for 

53. Scramble cooked brains with eggs. 

54. Make a salad from chopped cooked 
brains, chopped celery , and salad dressing. 

55. Tripe. Simmer tender in water. Cut 
in slices, dip in batter, and fry. 

56. Dip tripe, cooked tender, in melted 
fat, brown both sides in the broiler. 

57. Cut cooked tripe in finger lengths, 
serve in a seasoned medium white sauce 
for creamed tripe. 

58. Spleen and lungs. Simmer, then use 
in stews. Lungs go well with heart in 
stews and loaves. 


Chicken, turkey, duck, goose, squab, 
guinea— all make excellent main dishes. 

59. Young, tender poultry. Broil plump 
young birds at moderate heat. Turn 
from time to time. Baste frequently. 

60. Fry plump young birds in shallow or 
deep fat. 

61. Stuff and roast young well-fattened 
poultry. Keep oven temperature moder- 

62. Older birds or lean young poultry. 
Stuff and braise in a covered roaster. 

63* Or brown cut-up fowl in a frying 
pan, then finish cooking in a casserole 
with added water and chopped raw vege- 

64. Old. lough birds. Stew or steam to 

make tender. Cool in broth. 

65. Plus dumplings or noodles. Cook 
dumplings or noodles in a gravy made by 
thickening broth from stewed chicken. 

66. Cream and season stewed poultry 
cut from bones. Season, and serve with 
rice, noodles, in patty shells, on crisp 
toast or waffles. 

67. Or use chopped cooked chicken as 
the basis for meat loaves, croquettes, 
souffles, limbales, chop suey, 

68. Cook giblets tender in a little water 
or broth. Thicken slightly. Serve piping 
hot with potatoes, toast, or rice. 

69. For a giblet sandwich chop tender 
cooked giblets up fine, Combine with 
salad dressing or a little fat, and season- 
ing. Spread on bread. 

70. Cook cut-up livers of young chicken 
in a frying pan in a little fst. Cook just 
long enough to change color of the liver. 
Serve with the drippings. 


Buy fish and shellfish of local v 
when possible and don't be shy about 
trying new kinds. 

72. Cooked fish stripped from the bones 
is good in cakes, scalloped dishes, loaves, 
croquettes, chowders, salads. Space it 
out with rice, mashed potatoes, spaghetti, 
white sauce. 

73. Salt or smoked fish, when and if 
available. These may be used in most of 
the same ways as fresh Ash — except that 
it is necessary to soak or parboil the fish 
first to remove part of the strong salt or 
smoke taste. 

74. Oysters and clams. Serve in stews or 
chowders. . . . Try clams chopped fine, 
mixed in fritter batter, fried in well- 
flavored fat. . . . Dip oysters in egg and 
crumbs and fry. . . . Scallop oysters 
with cracker crumbs, with rice, or other 
bulky food. . . . Heat oysters, then sea- 

75. Shrimp and crab. Serve hot or cold, 
alone or together. . . . Crab meat is 
good made into small flat cakes and 
browned in fat. Creamed shrimp and 
crab meat are excellent on toast, rice, or 

★ * 

* * 

Cheese . . . eggs . . . dried beans . . . 
peanuts . . . soybeans, like meat, all make 
a good basis for stick -to -the- ribs dishes 
around which to build a meal. They all 
contain protein, plus one or more of the 
other food values found in meat — and 
usually extra food values of their own. 


76. Make it eggs and cheese in fondues 
and souffles. 

77. Melt American cheese in while sauce 
. . . pour over cooked macaroni, spa- 
ghetti, or noodles for a hot casserole dish. 
Use this same sauce for vegetable dishes. 

H. For a rabbit, combine grated Ameri- 
can cheese, white sauce, egg. Serve over 
toast or bread. 

79. For a main-dish sandwich, toast 
cheese on bread in the oven, under the 
broiler, or in a frying pan. Dip in egg- 
and-milk mixture, then fry for a French- 
toasted sandwich. 

80. Serve cottage cheese "as is," sea- 
soned to taste—and in salad and sand- 


81. Serve eggs as eggs ■ — soft-cooked 
hard-cooked, deviled, poached, fried, 
baked, scrambled. For best results keep 
heat moderate when you cook eggs. 

82. For a hearty baked dish, mix hard- 
cooked eggs, cheese sauce, macaroni, or 
spaghetti, and top with bread crumbs. 

83. For egg sandwiches, fry an egg firm, 
or combine sliced hard-cooked eggs with 
salad dressing. . . . Mix scrambled eggs, 
hot or cold, with catsup o 

84. Make a c 

eggs, cooked c 

, pudding from beaten 
i, milk, and seasonings. 


85, For plain cooked beans, soak, sim- 
mer slowly in a covered pan. Flavor with 
something salt, sour, fresh, crisp, bright, 
or spicy. 

M. Bake beans long and slowly. Good 
seasonings are molasses, mustard, salt 

87. For a baked loaf or croquettes com- 
bine mashed or chopped cooked beans, 
milk, beaten eggs, bread crumbs, and sea- 

88. For better bean soup, add finely 
chopped peanuts . . . tomatoes . . . car- 
rots ... or a few slices of frankfurter 
or bits of cooked ham or sausage. 

89. Hearty bean sandwich fillings. Com- 
bine baked beans with onion, pickle, rel- 
ish, or catsup. . . . Moisten with salad 
dressings. . . . Combine chopped peanuts 
and baked beans. 


90. For a loaf or croquetles, mix chopped 
roasted peanuts with carrot or other 
chopped vegetables. Bind together and 

91. Try peanuts with tomatoes, sliced 
onion, and other vegetables in scalloped 

91. Vary peanut-butter sandwiches with 
chopped crisp vegetables such as Carrot 
or onion . . . chopped dried fruit . . , 
jelly, jam, honey . . . catsup, chili sauce 
. . . salad dressing . . , chopped picklf 
, . . hard-cooked eggs. 

93. Blend peanut butter with sieved to- 
matoes for a soup. 

94. Thicken hot milk with peanut butter 
for a sauce for scalloped or creamed rice, 
macaroni, potatoes, and other vegetables. 

95. Add peanut butter to omelet. 


96. Cook dry soybeans and serve in prac- 
tically the same ways as any other dry 

97. Press cooked dry soybeans througTi a 
coarse sieve or grind in a food grinder for 
pulp to make soup, croquettes, loaves, 

98. Use cold soybean pulp as filling for 
sandwiches. Mix with chopped onion and 
enough salad dressing or milk to make it 
easy to spread. 

99. Cook green soybeans in the pods or 
out. Eat as a vegetable hot— serve as a 
salad cold — combine in scalloped dishes. 


Meat for Thrifty Meals. 

Poultry Cooking. 

Egg Dishes at Low Cost. 

Cheese in Your Meals. 

Dried Beans and Peas in Wartime Meals. 

Green Vegetables in Wartime Meals. 

Root Vegetables in Wartime Meals. 

Potatoes in Wartime Meals. 

Soybeans for the Table. 

Prepared fay 

Agricultural Research Administration 
U. S. Department of Agriculture 
Revised May 1943 

Historic Government Publications from World War II : A Pigptal Library 

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99 ways to share the meat 
Ninety-nine ways to share the meat 
Rev. May 1943. 

United States. Bureau of Human Nutrition and Home Economics 
United States. Agricultural Research Administration. 
United States. Dept. of Agriculture. 

Washington, D.C. : U.S. Department of Agriculture ; U.S. Government Printing Office, 

[4] p. : ill. ; 29 cm. 

Historic Government Publications from the Second World War (1939 - 1945). 
Adobe Acrobat PDF ; 1.24 MB. 

The original documents represented in this collection are available to the public. Please contact the Government Information and Map Resources 
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